Blackened Halibut Fettuccini
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- 4 (6 oz) Salish Sea halibut portions
- 2 tbsp paprika
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/4 tsp cayenne pepper
- 4 tbsp butter
- 1 tsp salt
In a shallow dish, whisk together the kosher salt, paprika, thyme, oregano, onion powder, garlic
powder, and cayenne.
Sprinkle the halibut fillets with the seasoning mixture, pressing with your fingers to help the coating adhere.
Heat the butter in a large 12-inch nonstick skillet over medium-high heat.* Swirl to coat.
When the butter starts foaming, add the halibut fillets, skin-side down. Cook them until their bottoms are blackened, 3-4 minutes.
Turn the fillets to the other side, reduce the heat to medium, and cook until the fish turn from translucent into opaque and white (it’s fine to cut a small slit and peek), about 3 more minutes. Remove from Skin.
Homemade Alfredo Sauce:
- ½ C Butter
- 1 ½ C Heavy Whipping Cream
- 2 tsp Garlic Minced
- ½ tsp Italian Seasoning
- ½ tsp Salt
- ¼ tsp Pepper
- 2 C Freshly Grated Parmesan Cheese
- Cooked Fettuccini Noodles (prepared al dente)
- Sautéed chanterelle or portobello mushrooms.
Add the butter and cream to a large skillet.
Simmer over low heat for 2 minutes.
Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
Whisk in the parmesan cheese until melted. Spoon most of the alfredo sauce onto prepared noodles, add cooked mushrooms, and toss. Place blackened halibut on top. Add remainder of alfredo sauce (about 1 tbsp on each fillet) and serve.